Effects of Different Treatment Conditions on Quality and Nutritional Value of Pepper Straw Silage
This experiment was conducted to study the effects of different moisture contents and additives on the quality and nutritional value of pepper straw silage.In this experiment,the straw of improved shaanzaohong pepper(Capsicum annuum L.)was used as raw material,and its moisture content was set to 73％(H),65％(M)and 55％(L)by pre-drying.The additives were Bacillus subtilis(B),Bacillus subtilis+molasses(BM),Bacillus subtilis+cellulase(BC),and no additives were added as control group(C),a total of 12 treatments,each treatment had 3 replicates.After 60 days of silage at room temperature,the nutritional compo-nents,fermentation quality and relative feeding value(RFV)of each sample were determined.The compre-hensive nutritional value of different treatments of pepper straw silage was evaluated by membership function.The top four comprehensive evaluation(MBM,MBC,LBM and LBC)of pepper straw silage were selected as raw materials,and alfalfa was used as control.The 48 h cumulative gas production,in vitro fermentation pa-rameters and dry matter(DM)degradation rate were determined by in vitro test.The results showed as follows:1)moisture content had extremely significant effects on pH,the contents of DM,crude protein(CP),neutral detergent fiber(NDF),acid detergent fiber(ADF),water soluble carbohydrates(WSC),ether extraction(EE),capsaicin,lactic acid(LA),acetic acid(AA),propionic acid(PA)and ammonia nitrogen/total ni-trogen(NH3-N/TN)of pepper straw silage(P＜0.01);the additive had a significant effect on the AA content of pepper straw silage(P＜0.05),and had a significant effect on pH,the contents of DM,CP,NDF,ADF,WSC,EE,capsaicin,LA,PA,RFA and NH3-N/TN(P＜0.01).2)When the moisture content was 65％,the CP,EE,WSC,LA contents and RFV of pepper straw silage were the highest,while the pH,AA,PA contents and NH3-N/TN were the lowest,and the silage quality was the best,followed by the pepper straw si-lage with 55％moisture content;when using BM additive,the contents of DM,CP,WSC,EE and LA were the highest,while pH,the contents of AA and PA and NH3-N/TN were the lowest.3)In the in vitro experi-ment,compared with the four pepper straw silages of MBM,MBC,LBM and LBC,the theoretical maximum gas production and DM degradation rate of MBM were the highest,the NH3-N content was the lowest,and the related indexes were not significantly different from those of alfalfa treatment(P＞0.05).At the same time,the 48 h cumu-lative gas production of MBM treatment was higher than that of MBC,LBM and LBC treatments.In summary,65％moisture content is the best moisture content for making pepper straw silage,and Bacillus subtilis+molasses as an additive has the best effect and can be recommended in actual production.[Chinese Journal of Animal Nutri-tion,2024,36(8):5387-5398]
pepper strawfermentation qualityBacillus subtiliscomprehensive nutritional value evaluationin vitro test
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